25th March 2020
Hi everyone,
You will notice a difference to the Shared Kitchen newsletter layout this week.
As we all prepare to go into lockdown this evening in New Zealand I am not wasting your time or mine with frippery: it’s straight to the heart, an idea to feed your family with side ideas of how to stretch the recipe to feed more. If you live alone, batch cooking may be your saviour, and freezing cooked food in containers is a practical idea that saves on cooking fuel (gas or electricity) and time. Mince (ground meat) is no doubt in every meat eater’s fridge or freezer around New Zealand. It’s relatively inexpensive and lends itself to lots of different dishes, ideas you will need to keep your diet varied over the coming weeks and months. I’m kicking off with Chili con Carne because it is batch cooking at its best: a little bit of this or that added to it won’t ruin it (more canned beans, less meat, more vegetables, that sort of thing). Let me know how it works for you. You can make comments at the bottom of each recipe, and it is a great way to share ideas and tips with the Shared Kitchen community.
I won’t be forgetting vegetarians. Ilaria and I are absolutely huge vegetable fans and eat many meals of nothing else (many dishes will also suit vegans) – so don’t switch off because we have started with minced meat.
We’ll most likely be down to just one recipe per posting, and posting days or times may vary, so keep an eye open if you like to follow us.
These words have never before had such importance: Be safe, keep well, keep others safe and well.
Julie and Ilaria
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